Sous Chef | Semiahmoo Resort, Golf & Spa

Columbia Hospitality•Blaine, WA

2d•Onsite

About The Position

The Sous Chef maintains responsibility for the day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety. This role develops and implements procedures to ensure that all work practices meet or exceed established standards. The Sous Chef communicates daily with the General Manager for updates, changes, and revisions to existing contracts. They maintain standards for food quality, presentation, handling, sanitation, and safety, and follow all appropriate policies and procedures. This role ensures timely and courteous follow-through on all client, guest, and team member requests. The Sous Chef assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff. They demonstrate positive leadership characteristics that empower and inspire employees to meet and exceed standards. This role monitors food and labor costs and conducts daily walk-throughs of all walk-in refrigerators, dry storage areas, and food lines to ensure rotation, usage, cleanliness, and proper sanitation. The Sous Chef utilizes specification sheets to prepare daily preparation requirements and maintains par levels of necessary items. They prepare and manage the creation of new menu items, ensuring attractive, consistent presentations of food items, both buffet and plated. This role interacts with and supervises line cooks to monitor quality, presentation, and consistency of food items prepared. The Sous Chef handles all needs and accommodates customer requests in a timely manner, and is responsible for setting up, re-stocking, maintaining, and cleaning food preparation areas. They ensure presentation standards are met for all hot and cold items, read and interpret recipes, and conduct product inventories, ordering, and receiving of product. The Sous Chef is responsible for team maintenance of grooming standards, team adherence to standards for sanitation and safe food handling, and all opening and closing kitchen procedures. This role may be scheduled in multiple kitchens at the resort and golf course.

Requirements

A culinary arts degree and/or equivalent training
7+ years in industry
2+ years of experience in culinary management role in a similar environment
Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
Ability to manage according to employment and industry-relevant laws
Conflict management and negotiation skills are required
Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
Be detail-oriented, reliable and punctual, and have exceptional organizational skills
Necessary State Food Handler’s License(s)

Responsibilities

Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
Develops and implements procedures to ensure that all work practices meet or exceed the established standards
Communicates daily with General Manager for updates, changes and revisions to existing contracts
Maintains standards for food quality, presentation, handling, sanitation and safety.
Follows all appropriate policies and procedures
Ensures timely and courteous follow-through on all client, guest, and team member requests
Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff
Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
Monitors food and labor costs
Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
Prepares and manages creation of new menu items
Ensures attractive, consistent presentations of food items, both buffet and plated
Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
Handles all needs and accommodates customer requests in a timely manner
Sets up, re-stocks, maintains, and cleans food preparation areas
Responsible for ensuring presentation standards are meet for all hot and cold items
Reads and interprets recipes
Conducts product inventories, ordering and receiving of product
Responsible for team maintenance of grooming standards
Responsible for team adherence to standards for sanitation and safe food handling
Responsible for all opening and closing kitchen procedures
May be scheduled in multiple kitchens at the resort and golf course.

Benefits

Hourly Range: $24 to $28 DOE
May be tip eligible
Get Paid Daily (Make any day payday)
Paid Time off & Holiday Pay (Because Balance Matters)
Benefits - Medical, Dental, Vision, Disability, 401K
HSA/FSA Plans -with employer contribution
Values Based Culture (#OMGLIFE)
Culture Add (Creating Space for Fresh Perspectives)
Referral Bonus (Get Paid to Recruit)
Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
Employee Assistance Program “Columbia Cares”
Volunteer Opportunities
Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
Online Learning Platform to Help You Grow!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)